And we move on from here...
I agree with many of the posts that suggest you don't take offense to the term "re-melter." Actually a true chocolatier should wear the badge with pride as long as he/she is using the best and purest possible chocolate available to them. For all we know, that person that "belittled" the term uses toll house chocolate chips! Just do what you do best, with passion and love for the trade!... everything else will come to you due to your hard work!
And remember, not everyone can roast cacao on a dime! or for that matter, do it right!